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Food and Bioprocess Technology

, Volume 10, Issue 5, pp 940–948 | Cite as

Extraction of Flaxseed Oil: A Comparative Study of Three-Phase Partitioning and Supercritical Carbon Dioxide Using Response Surface Methodology

  • Nikhil G Kulkarni
  • Jayaranjan R KarEmail author
  • Rekha S Singhal
Original Paper

Abstract

Flaxseed has gained significant interest as a source of edible oil that is rich in omega-3 fatty acids, high content of flaxseed proteins and lignans that are known to be therapeutic. Low oxidative stability of flaxseed oil necessitates the use of extraction technologies that are advanced and economically viable than the currently used cold press extraction. This work compares the yield and quality of the flaxseed oil obtained by individually optimized supercritical carbon dioxide extraction (SCE), three-phase partitioning (TPP), solvent extraction and the reported values of cold press extraction. The yields of oil obtained were comparable for SCE (30.03% w/w), TPP (22.46% w/w), ultrasonic pre-treated TPP (27.05% w/w), enzyme-pre-treated TPP (26.24% w/w) and reported value of 25.50% w/w in commercial screw-press expeller but lower than solvent extraction (41.53% w/w). Amongst the techniques evaluated, enzyme-pre-treated TPP using Accellerase® is recommended due to excellent protein recovery of 86.62%, better oil quality (iodine value, peroxide value, acid value and 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity) and a potential of being industrially scalable.

Graphical Abstract

Keywords

Flaxseed Solvent extraction Supercritical fluid extraction Three-phase partitioning Pre-treatments Oil quality 

Notes

Acknowledgements

First author Nikhil G Kulkarni is grateful to Technical Education Quality Improvement Programme (TEQIP), Government of India, and assisted by World Bank for their financial support in carrying out this work.

Supplementary material

11947_2017_1877_MOESM1_ESM.pdf (113 kb)
Table S1 (PDF 113 kb)
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Table S2 (PDF 106 kb)
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Table S3 (PDF 117 kb)
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Table S4 (PDF 108 kb)
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Fig S1 (PDF 105 kb)
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Fig S2 (PDF 96 kb)
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Fig S3 (PDF 90 kb)
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Fig S4 (PDF 107 kb)

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Copyright information

© Springer Science+Business Media New York 2017

Authors and Affiliations

  • Nikhil G Kulkarni
    • 1
  • Jayaranjan R Kar
    • 1
    Email author
  • Rekha S Singhal
    • 1
  1. 1.Department of Food Engineering and TechnologyInstitute of Chemical TechnologyMumbaiIndia

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